Sweet Hawaiian Crockpot Chicken

Why You’ll Love This Recipe

I turn to this recipe when I want something comforting and flavorful without hovering over the stove. It’s got that sweet-savory balance I love, and the slow cooking keeps the chicken juicy and rich with flavor. Plus, it only takes a few minutes to prep, and the ingredients are pantry staples. I serve it over fluffy rice for a full meal that’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb chicken tenderloin chunks

• 1 cup pineapple juice

• 1/2 cup brown sugar

• 1/3 cup soy sauce

Directions

1. I place the chicken chunks into the Crockpot in an even layer.

2. In a bowl, I whisk together the pineapple juice, brown sugar, and soy sauce until the sugar is mostly dissolved.

3. I pour the sauce over the chicken, making sure all the pieces are coated.

4. I cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and tender.

5. I give it a gentle stir before serving to coat the chicken evenly in the sauce.

6. I spoon the chicken and sauce over steamed rice and garnish with green onions or sesame seeds if I want an extra touch.

Servings and timing

This recipe makes about 4 servings. It takes 5 minutes of prep time and 6–8 hours of cooking time on low, or 3–4 hours on high.

Variations

• I add chunks of pineapple and sliced bell peppers during the last hour of cooking for extra color and texture.

• For a bit of heat, I stir in crushed red pepper flakes or a dash of sriracha.

• I use chicken thighs instead of tenderloins when I want a richer flavor.

• I thicken the sauce at the end with a cornstarch slurry if I want more of a glaze-like texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in a skillet over medium heat or in the microwave until hot. The sauce stays flavorful and soaks into the rice beautifully.

FAQs

Can I use canned pineapple instead of juice?

Yes, I use the juice from a can of pineapple slices or chunks, and I often add the fruit into the Crockpot during the last hour for extra sweetness.

Do I need to brown the chicken first?

No browning is needed—the Crockpot takes care of cooking and tenderizing. But if I want deeper flavor, I sometimes sear the chicken briefly before adding it to the slow cooker.

Can I use frozen chicken?

Yes, but I make sure to add extra cooking time and only use frozen chicken if I’m cooking on high. For food safety, I prefer to thaw chicken before adding it.

How can I thicken the sauce?

I mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it into the sauce during the last 30 minutes of cooking, and cook uncovered to thicken it up.

Is this recipe gluten-free?

I use gluten-free soy sauce or tamari to make it gluten-free. Always double-check labels to be sure.

Conclusion

Sweet Hawaiian Crockpot Chicken is one of my favorite lazy-day recipes. It’s rich, sweet, savory, and perfect over a bed of rice. With just a handful of ingredients and no effort, it creates a delicious, satisfying meal I can count on every time. Whether I’m cooking for the family or just meal-prepping for the week, this one’s always a winner.

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